Apricot Mustard

         Yield: 1 Servings
    Categories: Sauces

      1 c  Sweet 'N' Hot mustard
    1/2 c  Apricot jam
    3/4 c  Dry mustard
 
  From: Wendy Lockman <wlockman@ra1.randomc.com>
  
  Date: Thu, 8 Feb 1996 13:44:04 -0500
  Mix together in a bowl. Transfer to a jar with a tight-fitting lid.  Age in
  a cool dark place for 2 to 8 weeks, then refrigerate.  An exotic mustard
  that's great with stout cheeses.
  
  Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published
  by Culinary Arts Ltd..
  
  Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in
  Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005
  
  MM-RECIPES@IDISCOVER.NET
  
  MEAL-MASTER RECIPES LIST SERVER
  
  From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
  http://www.erols.com/hosey.